Comments on: How To Make: Moo Waan http://www.austinbushphotography.com/2006/05/how-to-make-moo-waan.html Just another WordPress weblog Thu, 11 Mar 2010 08:06:06 +0000 http://wordpress.org/?v=2.2.3 By: Melbourne Food Review: Red Spice Road, McKillop St., CBD « spatula, spoon and saturday http://www.austinbushphotography.com/2006/05/how-to-make-moo-waan.html#comment-27892 Melbourne Food Review: Red Spice Road, McKillop St., CBD « spatula, spoon and saturday Sat, 31 Oct 2009 06:06:54 +0000 http://www.austinbushphotography.com/2006/05/how-to-make-moo-waan.html#comment-27892 [...] outside. But it was covered in this ridiculous sweet sauce. The concept I’m sure, came from moo waan (sweet pork). But it didn’t have the depth of the flavour it should have. A moo waan is [...] […] outside. But it was covered in this ridiculous sweet sauce. The concept I’m sure, came from moo waan (sweet pork). But it didn’t have the depth of the flavour it should have. A moo waan is […]

]]> By: Dune http://www.austinbushphotography.com/2006/05/how-to-make-moo-waan.html#comment-710 Dune Tue, 22 May 2007 06:39:00 +0000 http://www.austinbushphotography.com/2006/05/how-to-make-moo-waan.html#comment-710 I had some left over pork belly sitting in the freezer from when our roommate's mother made a bunch of Thai dishes for a party. I got a chance at that time to help by running the wok while her mother tossed in ingredients. It was a real education in Thai cooking first hand, and gave me confidence in cooking Thai cuisine. Not knowing what to do with the pork belly this time around, I Googled until found this recipe and decided to give it a go. I went to the local Asian market to find palm sugar, and I'm glad I did! After tasting just a bit of the raw palm sugar convinced me that using brown sugar would have <i>never</i> yielded the same results, and I encourage anyone thinking of giving this recipe a try to get the real deal. The palm sugar has a very floral quality to it that you'll never ever get from any kind of cane or beet sugar. Once it caramelizes the taste is out of this world! I had some left over pork belly sitting in the freezer from when our roommate’s mother made a bunch of Thai dishes for a party. I got a chance at that time to help by running the wok while her mother tossed in ingredients. It was a real education in Thai cooking first hand, and gave me confidence in cooking Thai cuisine. Not knowing what to do with the pork belly this time around, I Googled until found this recipe and decided to give it a go. I went to the local Asian market to find palm sugar, and I’m glad I did! After tasting just a bit of the raw palm sugar convinced me that using brown sugar would have never yielded the same results, and I encourage anyone thinking of giving this recipe a try to get the real deal. The palm sugar has a very floral quality to it that you’ll never ever get from any kind of cane or beet sugar. Once it caramelizes the taste is out of this world!

]]> By: Austin http://www.austinbushphotography.com/2006/05/how-to-make-moo-waan.html#comment-189 Austin Thu, 08 Jun 2006 01:59:00 +0000 http://www.austinbushphotography.com/2006/05/how-to-make-moo-waan.html#comment-189 Michele: I agree with your suggestion; unfortunately I have to follow the format that has already been established for this series, which does not have those helpful "pre-recipe" descriptions. I like recipes that have these as well; perhaps I can convince them to include it?<br/><br/>Austin Michele: I agree with your suggestion; unfortunately I have to follow the format that has already been established for this series, which does not have those helpful “pre-recipe” descriptions. I like recipes that have these as well; perhaps I can convince them to include it?

Austin

]]> By: Michele http://www.austinbushphotography.com/2006/05/how-to-make-moo-waan.html#comment-188 Michele Wed, 07 Jun 2006 11:41:00 +0000 http://www.austinbushphotography.com/2006/05/how-to-make-moo-waan.html#comment-188 Wow, I am looking forward to trying out your Thai street food recipes. Thanks for including us in the fun! And your first dish looks delicious....If I could offer a small editing suggestion from the start? I assume your goal in writing the book is to encourage readers to try out your recipes (rather than just, say writing a travel book with recipes as a sidebar) -- then you have to "sell" us the recipe. That is, you need to tell me why I want to make this fabulous dish: start each recipe with a little blurb describing the dish familiar terms (just look at the comments here -- the first note is an attempt to relate the dish to the more familiar bacon), by ease of preparation (which you have done here, but sometimes difficulty of prep is the attraction), by fitting it into a meal (could I serve this a first course?), etc. Decide who your reader is -- novice, Thai-head, chef? -- then explain the dish enough so that reader can understand what it is (I have lived and travelled throughout Asia, but I don't know what this dish is) -- and, of course, want to buy the book! <br/><br/>Can't wait for more. Wow, I am looking forward to trying out your Thai street food recipes. Thanks for including us in the fun! And your first dish looks delicious….If I could offer a small editing suggestion from the start? I assume your goal in writing the book is to encourage readers to try out your recipes (rather than just, say writing a travel book with recipes as a sidebar) — then you have to “sell” us the recipe. That is, you need to tell me why I want to make this fabulous dish: start each recipe with a little blurb describing the dish familiar terms (just look at the comments here — the first note is an attempt to relate the dish to the more familiar bacon), by ease of preparation (which you have done here, but sometimes difficulty of prep is the attraction), by fitting it into a meal (could I serve this a first course?), etc. Decide who your reader is — novice, Thai-head, chef? — then explain the dish enough so that reader can understand what it is (I have lived and travelled throughout Asia, but I don’t know what this dish is) — and, of course, want to buy the book!

Can’t wait for more.

]]> By: Austin http://www.austinbushphotography.com/2006/05/how-to-make-moo-waan.html#comment-187 Austin Sun, 04 Jun 2006 02:23:00 +0000 http://www.austinbushphotography.com/2006/05/how-to-make-moo-waan.html#comment-187 Well, kind of like bacon! If you're going to attempt it, be sure to buy the pork belly that has meat, fat and skin (in Thai they call it "moo saam chan", three layers of pork), and don't be afraid to braise it for a really long time, until it's very soft. Well, kind of like bacon! If you’re going to attempt it, be sure to buy the pork belly that has meat, fat and skin (in Thai they call it “moo saam chan”, three layers of pork), and don’t be afraid to braise it for a really long time, until it’s very soft.

]]> By: Frank in Austin http://www.austinbushphotography.com/2006/05/how-to-make-moo-waan.html#comment-186 Frank in Austin Sat, 03 Jun 2006 12:07:00 +0000 http://www.austinbushphotography.com/2006/05/how-to-make-moo-waan.html#comment-186 MMMMM...bacon! I had some unbelievable pork belly not to long ago, and have been wanting to make it, and this looks like a good place to start. It looks great! MMMMM…bacon! I had some unbelievable pork belly not to long ago, and have been wanting to make it, and this looks like a good place to start. It looks great!

]]>